Brussels sprouts with burnt butter and black garlic from Ottolenghi Simple (page 113) by Yotam Ottolenghi

Ingredients

caraway seeds
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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Carrot salad with yoghurt and cinnamon; Baked rice with confit tomatoes and garlic; Chicken Marbella

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

SKCol on March 28, 2026

Really good, my only critique is that I found the black garlic really hard to make into a paste. Not sure if that’s normal or not. I would probably try with just normal garlic next time as black garlics hard to find anyway.
Schooffiecooks on March 25, 2026

Still not a fan of roasted (or cooked) Brussels sprouts, but loved the burnt butter and black garlic.
Brittania on February 21, 2026

Very tasty. Yes, get everything ready and chopped before you start. Go lightly with the tahini drizzle at the end.
janeths on January 11, 2026

Not sure I could give 5 stars to Brussels sprouts but these are very good!!
catmummery on November 27, 2025

I LOVED this. so tasty and easy to do. Great way to use black garlic and love the pumpkin seed addition. Yum. Getting brussel sprouts again just to do this
anothersarah on February 01, 2022

Undecided - I originally didn't like it, then I did. Need to try again.
peaceoutdesign on October 04, 2021

My black garlic was very dried out and I think that it didn't enhance the flavor as much as it should have. Everyone liked it but I think the texture of the paste was off.
Anne_em on January 06, 2021

We liked this very much. I used black garlic paste which is basically the same as whole garlic but less fussy to use. I didn’t use tahini as was running out of time but not sure it was necessary. Pumpkin seeds also perhaps a distraction. Very original way to use Brussels sprouts! Finally, no need for bacon!
jenburkholder on December 26, 2020

This was very meh to me. It was fine, but not nearly as flavorful as I felt it should be. The flavor paste didn’t want to adhere to the sprouts, and it was underseasoned anyways - needed at least three times the lemon. Won’t repeat, which is too bad, since now we have lots of black garlic!
StephEpices on October 20, 2019

This is the perfect way to do brussel sprouts, honestly. Even haters are willing to have a few.
KarinaFrancis on June 20, 2019

Loved this dish, even the silver fox loved it and had second helping.The flavours came together beautifully, with the sweetness of the garlic, the crispy sprouts and the tahini to top it off. I couldn't find pepitas on my way home, so I subbed slivered almonds which were great, but I still want to try it with the pepitas. I roasted mine for 15 minutes, because I like them crispy too. Will be making this again and again while sprouts are in season!
kitchen_chick on February 13, 2019

Delicious! Garlic, butter, tahini, lemon juice - the flavors all came together beautifully. I didn't have black garlic, so I roasted some garlic with a bit olive oil to a soft creamy goodness and used that instead. I can only imagine how good it is with black garlic. I also roasted my Brussels sprouts longer as I like mine a bit crispier. And I agree with others' comments that the pumpkin seeds are a great addition.
domechef on February 05, 2019

Great flavors and an easy dish to prepare. As mentioned by one of the reviewer, the black garlic weight to clove measurement is totally off. I ended up using around 35g because I thought 20g was way too less and I just love black garlic. Glad I did. The only issue I had was the thickness of the paste. It didn't distribute evenly through the sprouts. I may add some lemon juice to the paste to thin it out a bit next time. Will surely make this again. Don't leave out the pumpkin seeds!
MelMM on February 04, 2019

2-1-2019 I roasted the Brussels sprouts for 15 minutes to get deeper browning. Not sure if that was really necessary, though. Weigh the black garlic, as the # of cloves stated is way off. Miyoko's vegan butter will brown, and that is what I used here. Even a runny tahini can be a bit thick to drizzle, and by now I anticipated the dish needing more acid, so I added lemon juice (and salt) to the tahini. I also added extra lemon and salt to the sprouts themselves. We really enjoyed these Brussels sprouts. A good flavor, and the crunch from the pumpkin seeds was a welcome contrast. Would repeat, with the changes I made.
ricki on January 24, 2019

Special -- another favorite recipe for roasted Brussels sprouts. However, a little rich for me; next time reduce olive oil and butter and squirt on a little more lemon juice. Tahini seemed unnecessary.
Rutabaga on December 23, 2018

This dish packs a lot of flavor for how simple and quick it is to make. Surprisingly, my seven-year-old, who has previously disdained Brussels sprouts, ate more than anyone. For black garlic, I used black garlic "molasses", which is actually a syrup made solely from black garlic cloves. It made preparing the black garlic sauce especially easy.
Silverscreensuppers on December 19, 2018

The crack cocaine of Brussels sprouts - absolutely DELICIOUS!
Astrid5555 on October 26, 2018

Husband liked it a lot in combination with the Chicken Marbella dish. I however am not so sure about the black garlic taste (first time I cooked with it). Did not have any sunflower seeds, substituted sesame seeds instead.
VineTomato on October 18, 2018

First time I've cooked with black garlic and wasn't sure I would enjoy it. What a wonderful dish, the pumpkin seeds are a genius element.